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Canadian Cranberry Trifle Recipe

Canadian Cranberry Trifle Recipe
Canadian Cranberry Trifle Recipe photo by Taste of Home
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Canadian Cranberry Trifle Recipe

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Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. —Raymonde Bourgeois, Swastika, Ontario
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 25 min. + chilling

Ingredients

  • 2 cups fresh cranberries
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup sweet white wine
  • 1/4 teaspoon coconut extract
  • CUSTARD:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 6 large egg yolks, beaten
  • 1/4 teaspoon coconut extract
  • CAKE:
  • 1 frozen pound cake (16 ounces), thawed
  • 3 tablespoons sweet white wine, optional
  • 1/2 cup slivered almonds, toasted
  • Whipped cream
  • Additional fresh cranberries and toasted slivered almonds

Directions

In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10 to 15 minutes. Add wine and extract. Remove from heat; cool completely.
For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 to 3 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour.
To assemble, cut cake into 1-in. cubes. In a 1-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds. Yield: 16 servings.

Test Kitchen tips
  • To make a blueberry-cranberry trifle, swap 2 cups fresh blueberries for the fresh cranberries and proceed as directed.
  • This is a great make-ahead dessert, perfect for the holidays. Refrigerate up to 24 hours.
  • Originally published as Canadian Cranberry Trifle in Taste of Home December 2017

    Nutritional Facts

    1 cup: 323 calories, 10g fat (5g saturated fat), 114mg cholesterol, 157mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 5g protein.

    • 2 cups fresh cranberries
    • 1 can (14 ounces) whole-berry cranberry sauce
    • 1 cup sugar
    • 1 cup water
    • 1/2 cup sweet white wine
    • 1/4 teaspoon coconut extract
    • CUSTARD:
    • 1 cup sugar
    • 2 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 3 cups 2% milk
    • 6 large egg yolks, beaten
    • 1/4 teaspoon coconut extract
    • CAKE:
    • 1 frozen pound cake (16 ounces), thawed
    • 3 tablespoons sweet white wine, optional
    • 1/2 cup slivered almonds, toasted
    • Whipped cream
    • Additional fresh cranberries and toasted slivered almonds
    1. In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10 to 15 minutes. Add wine and extract. Remove from heat; cool completely.
    2. For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 to 3 minutes longer. Remove from heat.
    3. In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour.
    4. To assemble, cut cake into 1-in. cubes. In a 1-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds. Yield: 16 servings.

    Test Kitchen tips
  • To make a blueberry-cranberry trifle, swap 2 cups fresh blueberries for the fresh cranberries and proceed as directed.
  • This is a great make-ahead dessert, perfect for the holidays. Refrigerate up to 24 hours.
  • Originally published as Canadian Cranberry Trifle in Taste of Home December 2017

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